Brotbackbuch Nr. 4

The latest standard work by bread perfectionist Lutz Geissler serves as a gateway into the world of "wild" microorganisms – for both amateurs and professional bakers. What is sourdough? How are sourdoughs made and maintained? What types of sourdough are there, and what are their advantages and disadvantages when baking? These and many other questions are addressed and answered clearly in the book. The work with wild yeast water is also introduced. The comprehensive and scientifically grounded foundational section, along with 60 exclusively developed basic recipes featuring various sourdough techniques, from the classic rye bread to panettone, provides insights into the fascinating world of sourdoughs. With a foreword by Jochen Baier, World Baker of the Year 2018.